I love roasted vegetables particularly in the summer when things like tomatoes, courgettes and peppers are at their best. I used baby courgettes in this recipe as they were reduced in the supermarket, they were delicious! Tomatoes pair so well together and of course they are in season together. This was simple but totally delicious! My husband loved the chorizo crumb too!

Ingredients (serves 2)

• 100g couscous, cooked to packet instructions
• 8 mini courgettes, top, tailed and sliced
• 14 cherry vine tomatoes, halved
• 1 small lemon, sliced
• 1 tbsp dried oregano
• Good pinch of red pepper flakes
• 1 tbsp olive oil
• 6 cooking chorizo, cases removed and roughly chopped small
• 1 tbsp olive oil
• 1 tsp runny honey
• 1 tsp ground cumin
• Fresh black pepper and sea salt to taste
• Rocket leaves to serve

Directions

1. Heat oven to 200 degrees fan (I used my micro oven to save money). Add the courgettes, tomatoes, lemon, oregano, red pepper flakes and 1 tbsp of olive oil. Add a good pinch of salt and pepper. Give a good mix so everything is coated. Bake in the oven for 40 minutes, giving it a stir halfway through.
2. Heat a dry frying pan over a high heat. Add the chorizo bits and fry few minutes, stirring. I discarded the oil and set aside the chorizo  on kitchen paper to drain.
3. Mix together 1 tbsp olive oil the cumin and honey. Add it to the cooked couscous and give a good fluff to coat.
4. To serve add some rocket leaves, spoon the couscous on top. Add the roasted vegetables and finish off with a sprinkle of the chorizo. Enjoy 😊